Friday, September 17, 2010

Bright Fall Cookies

For the first time in almost four years we had to break in a new babysitter last night. Our dear sweet Alisha (co-writer of the blog) moved to be with the love of her life and that left us without a sitter. Luckily we have a niece that lives just a block or so away that was looking to take on a few more babysitting jobs. I figured that since it was her first night with the kids she might need a little bit of a bribe tool. So these cookies were born! I was inspired by Joy the Baker's Cranberry Orange Almond Oatmeal. The mix of cranberry and orange always seems to be such a bright flavor combo and then the oatmeal is just perfect for the gray nasty icky weather we had here yesterday. Hope you enjoy the recipe and it makes you smile
Cranberry Fall Cookies

3/4 C. butter softened
1 C. brown sugar
2 eggs
1 tsp. vanilla extract
zest of one small orange (about 1 Tbsp.)
1 and 1/2 C. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground clove
1/2 tsp. salt
2 C. rolled oats
1 C. dried cranberries
1/2 C. chopped pecans

Preheat oven to 350

Cream together the butter, sugar, eggs, zest and vanilla until smooth. Sift together the flour, baking soda, cinnamon, clove and salt. Slowly combine the dry ingredients into the wet ones. Fold in your oats, cranberries and pecans. Using a small spoon to drop these on to an
ungreased cookie sheet (I like to line mine with parchment paper).

Bake 10 to 12 minutes until lightly golden. Let them cool for a few minutes on the sheet then remove to a cooling rack. These are delicious soft cookies even the next day.


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